Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
- 4 eggs
- ¼ cup milk
- ⅛ tsp salt
- 1 avocado, pitted and sliced
- ½ cup diced tomatoes
- ¼ cup diced onion
- ½ cup shredded cheddar cheese (can also use Swiss or Jack)
- Pepper to taste
- Grease a large skillet with cooking spray, butter or oil and heat it over medium heat.
- Add eggs, milk and salt to a Magic Bullet cup or blender and blend until you get a homogenous mixture (about 30 seconds).
- Dice the tomatoes and onions and slice the avocado, then set aside.
- Pour ½ of the egg batter into the skillet and cook for about 5 minutes (turn over a little to peak underneath – it should be firm and slightly browned).
- Once ready, flip over (let’s see those omelet flipping skills!).
- Sprinkle cheese, pepper, tomatoes and onion over the omelet.
- Add a few slices of the avocado on top.
- After a few minutes of cooking, flip half of the omelet over onto itself and transfer to a plate. Top with extra cheese, tomatoes, onion and avocado slices for a finished look!
Makes 2 omelets
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/the-california-omelet/
3.2.2045